Meze Atlas, Yogurt
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Strained yogurt topped with dried hot chillies sizzled in butter
Goes with
Rakı
The burn of the chillies and the richness of the butter are tamed by rakı mixed with plenty of cold water.
Also good with beer.
Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.
Ingredients
- 400 gsüzme (strained) yogurt
- 2 clovesgarlic
- ½ tspsalt
- 6kuru acı biber (dried hot red chillies)
- 40 gbutter
- 1 tsppul biber (Aleppo-style chilli flakes)
Method
- Crush the garlic with the salt and beat it into the yogurt until smooth.
- Spread the yogurt on a plate, leaving a shallow well in the middle.
- Melt the butter in a small pan over medium heat. Add the whole dried chillies and fry for 30 to 40 seconds until they darken and puff, without burning.
- Take the pan off the heat, stir in the pul biber and pour the hot butter and chillies over the yogurt. Serve at once.